Asian fusion: Chicken/Pork Curry
Thick gravy, fragrant, spicy... yummm... We enjoy our curries wi th naan, and over couscous too . You may use this recipe with chicken or por k meat. Heat olive oil and add cloves, caraway seeds , c umin , red oni on, and ginger. S tir fry them lightly un til fragrant. Add curry powder, chilli powder, ground turmeric, c rushed red pepper, and water. Stir all ingredient s well, add potatoes, a nd leave to simmer until potato es are about half -cooked. Add in meat, more water, and mix well . Cover, and leave the me at to cook . About fiv e minutes before removing from heat, add in coc onut milk , tomato es , and sal t. L et them simmer in medium to low heat. Add fresh pars ley just before turning the heat off. We grow our own parsley . This variant that we have is Italian Parsley. Dish out your curry, and enjoy it with bread or grain of your choice. Happ y trying, and reme mber to have fun in the kitchen! Ingredients: (A) 2 tablesp